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Mexican | |
| ½ cup water ¼ cup white vinegar or apple cider vinegar 2 teaspoons kosher salt 1 teaspoon dry Mexican oregano ¼ teaspoon crushed red pepper or 1 jalapeño/serrano chili, thinly sliced ¼ head green cabbage finely chopped or shredded 1 medium carrot shredded and peeled (optional) 2 green onions thinly sliced, or white onion diced | |
| Whisk together water, vinegar, salt, oregano, and crushed red pepper together in a large bowl. Add cabbage, carrot and green onions; toss to combine and coat evenly. Let stand 30 minutes. Toss curtido again and serve as a fresh slaw or pile into a clean canning jar. Pack down in jar with a muddler or other blunt tool so that liquid is even or above the slaw. Cover and let stand at room temperature 24 hours. Serve or refrigerate for up to one week. | |
| Good as accompaniment for tacos, or side with a mexican meal | |
Unrated | |
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